This week, I’ve been experimenting with spices in a quest to up the phytonutrient content of everyday foods. Herbs and spices are generally great, concentrated, sources of phytonutrients so adding a bit more of, something like, turmeric here and there is likely to give you a little health boost in a totally effortless way.
After a completely disastrous creation a few days ago (don’t ask, it curdled, not nice), I finally struck gold with this super tasty combination of eggs, curry leaves, turmeric, cumin & dill.
In effect, it’s just a jazzier version of scrambled eggs but with sooooo much more flavour.
It is mega quick to do too. Like 5 minutes quick.

Ingredients for 1 (multiply as you wish)
3 Clarence Court eggs, cracked into a bowl & lightly whisked - use only high welfare eggs
a generous knob of good quality, ideally organic butter
3 fresh curry leaves - Sainsbury’s or Middle Eastern supermarkets sell these, DON’T substitute for curry powder
1 clove of garlic, crushed
1/2 teaspoon of cumin seeds
1/2 teaspoon of ground coriander
1/4 teaspoon of turmeric
2 spring onions, sliced
fonds from 2-3 stalks of dill
a handful of cherry tomatoes, halved
sea salt and black pepper to season

Method:
Pop a frying pan on a high heat. Melt the butter and immediately drop in the curry leaves, crushed garlic, cumin seeds, coriander and turmeric.
Stir, pour in the eggs, stir well to combine/ scramble and take it off the heat.
The residual heat in the pan should cook the rest of the eggs through.
To serve, season with sea salt and black pepper, scatter over the dill, sliced spring onion and a handful of halved cherry tomatoes.
Yup, it’s quick quick.